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taiBanshu Ichiken Junmai Ginjo Super Dry
Rice used: "Yamadanishiki" produced in Banshu Yoshikawa, District A, Hyogo Prefecture
Polishing 55
Specified name sake, etc. Junmai Ginjo/Hiirei-shu
Degree of alcohol content 16
At Nishiazabu Mogura taiYonesuru Kappa Special Junmai Super Dry
Rice: Haenuki, Dewanosato, other Yamagata rice
Rice polishing ratio 60
Alcohol 15%.
Sake degree +10
Acidity 1.7
Yeast: Association No. 9
Served at Mogura in Nishi-Azabu with soaked komatsuna and kuei (Japanese spiny dogtooth viper) stomach ponzu.
Aroma of pears with a refreshing sharpness.
A limited production of Yonesuru. RecommendedContentsSectionView.title
